2 1/2 c. Flour
1 Tbsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Cloves
1/2 tsp. Salt
1/2 c. Cold Butter, cut into small pieces
1/3 c. Granulated Sugar
1/2 c. Currants
2 Tbsp. Lemon Zest or Candied Lemon Peel, finely chopped
2/3 c. Milk

Combine flour, baking powder, spices and salt in a large bowl.
Using a pastry blender or your fingers work butter into flour mixture until crumbly.
Stir in sugar, currants and lemon zest.
Stir in milk to form soft dough.
Turn out onto a lightly floured surface.
Knead gently 10 to 12 times.
Shape into 7″ disc.
Cut disc into 4 or 6 wedges or cut into rounds using a cookie cutter.
Place on parchment lined cookie sheet.
Bake 12-15 minutes at 375°F.
Drizzle with icing before serving.

Icing:
1/2 c. Powdered Sugar
1-2 tsp. Milk
1/4 tsp. Lemon Extract

Stir together until smooth.